My Cake Decorating Gallery

Wednesday, August 4, 2010

Ina's Panzanella


It was in the thick of tomato season here in Michigan that I got an opportunity to try out Ina Garten's recipe for Panzanella. I had seen a few of her shows where she has made it and I had always wanted to try it - a salad without lettuce and giant croutons! It was pretty tasty and a nice little fresh salad that you might want to try if you're looking for something different. I have seen some other recipes with feta cheese which I know I would really like but I left it out due to The Husband partaking in this salad.


Panzanella
As seen on foodnetwork.com and Ina Garten's show 'Barefoot Contessa' 
3 tablespoons good olive oil
1 small French bread or boule, cut into 1-inch cubes (6 cups)
1 teaspoon kosher salt
2 large, ripe tomatoes, cut into 1-inch cubes
1 hothouse cucumber, unpeeled, seeded, and sliced 1/2-inch thick
1 red bell pepper, seeded and cut into 1-inch cubes
1 yellow bell pepper, seeded and cut into 1-inch cubes
1/2 red onion, cut in 1/2 and thinly sliced
20 large basil leaves, coarsely chopped
3 tablespoons capers, drained

For the vinaigrette:

1 teaspoon finely minced garlic
1/2 teaspoon Dijon mustard
3 tablespoons Champagne vinegar
1/2 cup good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper


Directions
Heat the oil in a large saute pan. Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed.


For the vinaigrette, whisk all the ingredients together.

In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and capers. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper. Serve, or allow the salad to sit for about half an hour for the flavors to blend.








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